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Easy • Vegetarian

Sheet Pan Lemon Herb Chickpeas and Broccoli

This easy sheet pan meal features crispy roasted chickpeas and tender broccoli infused with bright lemon and savory herbs.

Prep
10 min
Cook
25 min
Servings
3
Level
Easy
Sheet Pan Lemon Herb Chickpeas and Broccoli

Who said healthy can't be delicious and easy? This Sheet Pan Lemon Herb Chickpeas and Broccoli is here to prove them wrong! It's a vibrant, flavorful, and incredibly simple meal that comes together on a single pan. With crispy chickpeas and tender-crisp broccoli, it's a fantastic plant-based dinner or a super side dish.

Ingredients

Yield: 3 servings

Main

  • 1 (15-oz) can chickpeas, rinsed, drained, and patted very dry
  • 1 large head of broccoli, cut into bite-sized florets
  • 2 tbsp olive oil
  • 1 lemon, half juiced, half sliced for roasting
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese for serving

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the very dry chickpeas and broccoli florets. Add olive oil, lemon juice, dried oregano, garlic powder, red pepper flakes (if using), salt, and pepper. Toss well to ensure everything is evenly coated.

  3. Step 3

    Spread the chickpea and broccoli mixture in a single layer on the prepared baking sheet. Add a few thin lemon slices to the pan, if desired.

  4. Step 4

    Roast for 20-25 minutes, stirring halfway through, until the broccoli is tender-crisp and lightly charred, and the chickpeas are slightly crispy.

  5. Step 5

    Remove from oven. If desired, sprinkle with grated Parmesan cheese while warm. Serve immediately.

Tips

  • Patting the chickpeas VERY dry is crucial for them to get crispy in the oven. Use a clean kitchen towel or paper towels.
  • Don't overcrowd the pan! If your pan is too small, use two baking sheets to ensure everything roasts instead of steams.
  • This dish is delicious on its own, but also great served over rice, quinoa, or alongside grilled chicken or fish.

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